Table of Contents: SEAFOOD/FISH


This recipe was featured in the online magazine Crappie NOW in the May issue.  It is an outstanding specialty magazine for fishing enthusiasts at


¼ cup butter or margarine

1/3 cup artichoke hearts, drained & chopped

1 tsp. lemon juice

½ tsp. Worcestershire sauce

2 T. drained small capers

1 T. plain flour

¾ cup milk

½ tsp. mild paprika

¼ tsp. garlic powder

¼ tsp. garlic salt

4 to 6 fresh or frozen fish fillets (thawed)

1 large egg

¼ cup buttermilk

¼ tsp. salt

¼ tsp. freshly ground black pepper

½ cup self-rising corn meal

Extra virgin olive oil







In a small skillet melt the butter; then add the chopped artichoke hearts, lemon juice, Worcestershire sauce, and capers.  Cook on medium-high heat for 1 minute.

Remove the artichoke mixture to a bowl and set aside.


Add the flour to the skillet; then slowly stir the milk into the flour until the mixture is smooth.  Stir and cook on medium heat until the sauce thickens.  Stir in the paprika, garlic powder, and garlic salt until blended.  Then, combine the  artichoke mixture with the sauce, and cook, while stirring, for 1 minute; set aside.


Line a pan with paper towel to use later to drain fish after frying.


Wash the fish fillets, drain on additional paper towel, & pat the fish fillets until very dry.  In a shallow pie dish, beat the egg very well; then beat in the buttermilk, salt, & pepper to blend.


Put the self-rising corn meal into a large Ziploc bag.  Dip the fish fillets into the egg mixture; then shake the fillets in the bag with the corn meal to coat the fillets with meal.


In a skillet, pour enough oil into the skillet to pan-fry the fish.  Heat the oil to hot, but not smoking.  Begin frying the fish on the high setting; then immediately reduce heat to medium.  Fry the fish about 2-3 minutes per side or until the fish flakes easily using a fork to test.


Place fried fish fillets on the pan lined with paper towel to drain.  Taste for salt and add, if needed.


To serve, heat the artichoke sauce to hot; then spoon a small dollop of the sauce on top of each fish fillet.  The sauce is rich and should be served on the side for  diners to add, if desired.



My cousin Mardie, is a great novice cook and her husband, Stan, is a fantastic fisherman.  We have been fortunate enough to be the recipients of many of Stan’s fishing expeditions.  I love to cook what he catches particularly since he always cleans his catch before giving it to me!  I’ll have to admit that we might never have fresh fish if I had to clean it…….  He has the advantage of living near excellent freshwater and saltwater fishing in the Mobile, AL area.


Mardie lived with us for almost 3 years before marrying Stan and was my “kitchen company” for many, many nights.  She not only was my company, but she was sous chef, pulled KP, provided many a sip of wonderful wine, and on occasion treated us to a complete dinner that she cooked from start to finish!

Joe, Scotty, and I always are very good at being guests for dinner.  So feel free to invite us , we’re the kind that will accept!


Special thanks, Mardie and Stan, for both recipe and fresh fish.


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